Creamy, easy, and so very tasty, this casserole can be made ahead of time and can be changed depending on the cheese and veggies used. It's great for a brunch, lunch, or easy dinner and a great way to use up leftover ham.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

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  • Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl.

  • Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture.

  • Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

612 calories; 48.5 g total fat; 93 mg cholesterol; 1545 mg sodium. 33.2 g carbohydrates; 28.2 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/16/2013
I changed it a little...added chopped broccoli and used some butter..it turned out delish...big fan...thanks Read More
(4)

Most helpful critical review

Rating: 2 stars
09/01/2013
I must admit I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However this is missing two key ingredients: butter and salt. It took everything in me not to add them when I was prepping this but decided to follow the recipe since I'd be the first "real" review. I wish I'd added them... I made this the night before and chose to forgo sauteing the veggies for a few reasons: I'm lazy we like veggies w/a bit of a crisp and they cook just fine IN the casserole. Other than that I followed the recipe though I did halve it for the two of us (and froze the remainder of the potatoes and cream of chicken soup together for another future half). I took a small portion and did not finish it. It tastes strongly of cream of chicken soup which is not a pleasant flavor (most of the other recipes I've made call for the soup too and I've never noticed it as prominently). If you add 1/2C butter and 1 tsp of salt this would be at least 4 stars. THANKS for the recipe; I'm sorry it wasn't our cup o' tea. Read More
(6)
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
12/16/2013
I changed it a little...added chopped broccoli and used some butter..it turned out delish...big fan...thanks Read More
(4)
Rating: 2 stars
09/01/2013
I must admit I thought the lone 2 star rating (without a review) was a fluke. I've made many breakfast casseroles like this before and they've all been delicious. However this is missing two key ingredients: butter and salt. It took everything in me not to add them when I was prepping this but decided to follow the recipe since I'd be the first "real" review. I wish I'd added them... I made this the night before and chose to forgo sauteing the veggies for a few reasons: I'm lazy we like veggies w/a bit of a crisp and they cook just fine IN the casserole. Other than that I followed the recipe though I did halve it for the two of us (and froze the remainder of the potatoes and cream of chicken soup together for another future half). I took a small portion and did not finish it. It tastes strongly of cream of chicken soup which is not a pleasant flavor (most of the other recipes I've made call for the soup too and I've never noticed it as prominently). If you add 1/2C butter and 1 tsp of salt this would be at least 4 stars. THANKS for the recipe; I'm sorry it wasn't our cup o' tea. Read More
(6)
Rating: 4 stars
12/16/2013
I changed it a little...added chopped broccoli and used some butter..it turned out delish...big fan...thanks Read More
(4)
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Rating: 4 stars
01/22/2018
My daughter really liked it and she likes very little. Read More
Rating: 5 stars
08/28/2017
Made it only once but the family loved it. Grandkids and adults loved. Even though the recipe makes a lot it was gone in one meal. Read More
Rating: 5 stars
11/07/2017
I made it but used whole milk instead of sour cream. It turned out really good. Crispy on the top. Leftovers tasted good reheated next day Read More
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